Reviewer:

I found the recipe a little dry. I made this twice. The first time according to the recipe and the second time I added another 1/2 tablespoon of milk, a little extra vanilla, more cherries, I made larger cookies, and the result was softer and moister cookies that everyone agreed were better.
I also added an extra 1/4 teaspoon of baking soda.

Reviewer:

This recipe was the grand prize winner in the 2nd (1950) Pillsbury Bake-Off, and has graced many a family's Christmas cookie tray for decades. It's wonderful to see it here for another generation to enjoy. Tried and true, it never fails to please. In reference to the complaint about maraschino cherries being too wet, there is a crucial omission from the recipe. The cherries must be drained before inclusion. Placing them in a single layer on about 3 thicknesses of paper towels for 30-60 minutes is sufficient. Over the years, we have morphed the recipe to using half almond extract in place of half of the vanilla, because it fortifies and underscores the flavor of the cherries. Cheerful and always festive, they'll disappear fast.

Reviewer:

This is the same recipe as the one in my Pilsbury recipe book except this calls for sifted flour and a few less Maraschino cherries. I over- cooked my first batch so they weren't great. The rest came out fine. This was my first time making them and they are a good cookie. I think a perfect Christmas cookie!!